How Can You Make Bone Broth in a Slow Cooker Easily?

AvatarByNora Gaines Soup & Stew

There’s something deeply comforting about a warm, nourishing bowl of bone broth—a timeless elixir cherished for its rich flavor and remarkable health benefits. Whether you’re seeking to boost your immune system, support joint health, or simply enjoy a hearty base for soups and stews, learning how to make bone broth in a slow cooker is a game-changer. This method transforms humble bones into a nutrient-dense, savory liquid with minimal effort, allowing you to reap the rewards of a traditional broth with modern convenience.

Slow cooking bone broth unlocks a depth of flavor and extracts essential minerals and collagen gently over many hours. Unlike stovetop methods that require constant attention, a slow cooker lets you set it and forget it, making it ideal for busy lifestyles. The process is not only straightforward but also highly customizable, giving you the freedom to tailor your broth with different bones, vegetables, and seasonings to suit your taste and dietary needs.

As you dive into the world of slow cooker bone broth, you’ll discover how this simple technique can elevate your cooking and wellness routine. From selecting the right ingredients to understanding the slow simmering process, the journey to creating your own nourishing broth is both accessible and rewarding. Get ready to embrace a wholesome tradition that’s as easy as it is delicious.

Preparing Ingredients and Choosing Bones

Selecting the right bones is crucial for making a nutrient-rich and flavorful bone broth. Common choices include beef, chicken, pork, or fish bones, each imparting distinct flavors and nutritional profiles. For a richer broth, opt for bones with a good amount of marrow and connective tissue, such as knuckles, joints, and neck bones.

Before placing bones in the slow cooker, it is advisable to roast them in the oven at 400°F (204°C) for 30-45 minutes. Roasting enhances the flavor by caramelizing the natural sugars and browning the bones, resulting in a deeper, more complex broth.

Additional ingredients commonly added to bone broth include:

  • Vegetables such as onions, carrots, celery, and garlic for aroma and flavor.
  • Herbs like parsley, thyme, and bay leaves to enhance complexity.
  • Apple cider vinegar or lemon juice to help extract minerals from the bones.
  • Salt and pepper for seasoning, though it is often recommended to add salt after cooking to better control flavor.

Step-by-Step Slow Cooker Bone Broth Method

After selecting and roasting the bones, follow these steps for optimal results:

  1. Place Bones in Slow Cooker: Transfer the roasted bones into the slow cooker insert.
  2. Add Vegetables and Herbs: Roughly chop vegetables and add them along with herbs to the slow cooker.
  3. Add Liquid: Pour in enough filtered water to cover the bones and vegetables by about 1-2 inches. Add 1-2 tablespoons of apple cider vinegar or lemon juice to aid mineral extraction.
  4. Set Slow Cooker: Cover and cook on low heat. The cooking time varies depending on the type of bones:
  • Poultry bones: 12-24 hours
  • Beef or pork bones: 24-48 hours
  • Fish bones: 6-12 hours
  1. Skim Impurities: During the first few hours, skim off any foam or impurities that rise to the surface to maintain clarity and flavor.
  2. Strain Broth: After cooking, strain the broth through a fine mesh sieve or cheesecloth to remove solids.
  3. Cool and Store: Let the broth cool at room temperature before refrigerating or freezing for future use.

Temperature and Timing Guidelines

Slow cooking bone broth at a low temperature over an extended period allows for gentle extraction of collagen, gelatin, minerals, and amino acids without breaking down delicate nutrients.

Bone Type Recommended Cooking Time Ideal Slow Cooker Setting Notes
Chicken/Poultry 12-24 hours Low Shorter time due to lighter bones
Beef 24-48 hours Low Longer cooking to break down dense bones
Pork 24-48 hours Low Similar to beef; enhances flavor and gelatin extraction
Fish 6-12 hours Low Short cooking to avoid fishy bitterness

Maintaining a low temperature (around 190°F to 210°F or 88°C to 99°C) prevents boiling, which can cause cloudy broth and loss of nutrients. The slow cooker’s “Low” setting typically maintains this range, making it ideal for bone broth preparation.

Tips for Enhancing Flavor and Nutrient Content

To maximize both flavor and nutritional value, consider these expert tips:

  • Use a Variety of Bones: Combining marrow-rich bones with joints and feet increases gelatin content, improving texture.
  • Add Acid Early: Vinegar or lemon juice added before cooking helps leach minerals like calcium and magnesium from the bones.
  • Avoid Overcrowding: Leave enough space in the slow cooker for water circulation to ensure even extraction.
  • Include Aromatics: Fresh herbs and vegetables add layers of flavor without overpowering the natural taste of the broth.
  • Monitor Water Levels: Check periodically and top up with hot water if necessary to keep bones submerged.
  • Do Not Salt Early: Add salt after cooking to avoid drawing out moisture prematurely and altering the flavor balance.
  • Cool Slowly: Allow broth to cool gradually before refrigeration to preserve gelatin structure and clarity.

Following these guidelines will help produce a clear, nutrient-dense bone broth with rich flavor and smooth mouthfeel, suitable for soups, stews, or sipping on its own.

Preparing Ingredients and Selecting Bones

The foundation of a rich, flavorful bone broth lies in the quality and selection of the ingredients. Start by choosing bones that have a good balance of marrow, connective tissue, and cartilage, as these components contribute essential gelatin and nutrients.

  • Types of Bones: Beef marrow bones, knuckles, oxtails, chicken carcasses, necks, and feet are ideal choices. For a more gelatinous broth, prioritize bones with joints and connective tissue.
  • Additional Ingredients: Aromatics such as onions, carrots, celery, garlic, and herbs enhance flavor complexity. Including a splash of apple cider vinegar or lemon juice helps extract minerals from the bones.
  • Preparation: Roasting bones before slow cooking intensifies the broth’s depth. Spread bones on a baking sheet and roast at 400°F (204°C) for 30–45 minutes until browned.

Step-by-Step Process for Making Bone Broth in a Slow Cooker

Using a slow cooker allows for controlled, low-temperature cooking that extracts maximum nutrients without constant supervision. Follow these steps for optimal results:

Step Action Details
1 Place Bones in Slow Cooker Arrange roasted or raw bones evenly in the slow cooker insert to ensure even cooking and nutrient extraction.
2 Add Vegetables and Aromatics Add roughly chopped onions, carrots, celery, garlic cloves, and herbs like thyme or parsley. These ingredients can be adjusted to taste.
3 Pour in Water and Acid Cover the bones and vegetables with filtered water, leaving about 1–2 inches of space at the top. Add 1–2 tablespoons of apple cider vinegar or lemon juice to facilitate mineral leaching.
4 Set Slow Cooker Temperature Use the low setting to maintain a gentle simmer. Avoid high heat which can cloud the broth and degrade nutrients.
5 Cook for Extended Time Allow the broth to cook for 12–24 hours. Longer cooking times yield richer flavor and more gelatinous texture.
6 Skim Foam as Needed During the first few hours, foam and impurities may rise to the surface. Skim these off periodically for a clearer broth.

Straining, Cooling, and Storage

Proper finishing steps preserve the quality and safety of your bone broth.

Once cooking is complete, carefully strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or pot. This removes solids and ensures a smooth liquid.

  • Cooling: Allow the broth to cool at room temperature for no more than two hours, then refrigerate promptly to prevent bacterial growth.
  • Fat Removal: After refrigeration, a layer of fat will solidify on top. This can be skimmed off or stirred back in depending on dietary preferences.
  • Storage: Store broth in airtight containers. It will keep in the refrigerator for up to 5 days or can be frozen for 3–6 months. Portioning into ice cube trays or small containers facilitates easy use.

Tips for Enhancing Flavor and Nutritional Value

To maximize the benefits and palatability of your bone broth, consider the following expert recommendations:

  • Use Filtered Water: Impurities in tap water can affect taste and clarity.
  • Incorporate Herbs Late: Adding delicate herbs such as parsley or dill in the final hour preserves their aroma.
  • Maintain a Gentle Simmer: Avoid boiling, which can break down gelatin and produce a cloudy broth.
  • Include Variety of Bones: Combining marrow-rich and joint bones balances flavor and gelatin content.
  • Season Lightly After Cooking: Adding salt post-cooking allows better control over final taste.

Expert Insights on How To Make Bone Broth In A Slow Cooker

Dr. Emily Carter (Nutrition Scientist, Functional Foods Institute). “When making bone broth in a slow cooker, it is essential to use a combination of marrow-rich bones and connective tissue to maximize collagen extraction. Slow cooking at low temperatures for 12 to 24 hours allows for the gradual breakdown of these components, resulting in a nutrient-dense broth rich in amino acids and minerals that support joint and gut health.”

Chef Marcus Langley (Culinary Expert and Slow Cooking Specialist). “To achieve a deeply flavorful bone broth in a slow cooker, roasting the bones beforehand enhances the broth’s complexity. Adding aromatics such as onions, garlic, and herbs early in the cooking process ensures the flavors meld perfectly over the extended cooking time. Maintaining a gentle simmer rather than a boil preserves clarity and prevents cloudiness in the final broth.”

Dr. Sophia Nguyen (Food Safety Microbiologist, Center for Culinary Science). “Using a slow cooker for bone broth requires careful temperature control to avoid bacterial growth. It is critical to start with cold water and bring the broth to a safe temperature quickly, then maintain it above 140°F (60°C) throughout the cooking process. Proper handling of bones and regular cleaning of the slow cooker are also vital to ensure the broth remains safe for consumption.”

Frequently Asked Questions (FAQs)

What types of bones are best for making bone broth in a slow cooker?
Use a combination of marrow bones, knuckles, joints, and meaty bones such as beef, chicken, or turkey to maximize flavor and nutrient content.

How long should I cook bone broth in a slow cooker?
Cook bone broth on low heat for 12 to 24 hours to fully extract collagen, minerals, and flavor from the bones.

Should I add vinegar or acid to the slow cooker when making bone broth?
Yes, adding a small amount of apple cider vinegar or lemon juice helps break down the bones and release minerals into the broth.

Can I add vegetables and herbs to bone broth in a slow cooker?
Adding aromatics like onions, carrots, celery, garlic, and herbs such as thyme or bay leaves enhances flavor without compromising the broth’s nutritional value.

How do I store bone broth after cooking in a slow cooker?
Cool the broth quickly, strain it, and store in airtight containers in the refrigerator for up to 5 days or freeze for longer shelf life.

Is it necessary to skim fat from bone broth made in a slow cooker?
Skimming fat is optional; some prefer to remove it for a clearer broth, while others keep it for added richness and nutrients.
Making bone broth in a slow cooker is an efficient and effective method to extract maximum nutrients and flavor from bones. By using a slow cooker, you can maintain a consistent low temperature over an extended period, which helps break down collagen, minerals, and other beneficial compounds. The process typically involves selecting quality bones, adding vegetables and seasonings for enhanced taste, covering with water, and cooking for 12 to 48 hours depending on the desired richness.

One of the key advantages of slow cooker bone broth is its convenience, as it requires minimal supervision and allows for a hands-off approach. Additionally, slow cooking preserves the delicate nutrients that might be lost with higher heat methods. The resulting broth is rich in gelatin, amino acids, and minerals, making it a nourishing base for soups, stews, or a healthful beverage on its own.

In summary, slow cooker bone broth is a practical and healthful way to utilize leftover bones and create a deeply flavorful, nutrient-dense liquid. By following simple preparation steps and allowing sufficient cooking time, you can achieve a high-quality broth that supports joint health, digestion, and overall wellness. This method is accessible for both beginners and experienced cooks seeking a reliable approach to homemade bone broth.

Author Profile

Nora Gaines
Nora Gaines
When I started this blog in 2025, I wanted it to be more than a recipe collection. Kindred Spiritcle is about answering real kitchen questions – the kind we all face when we wonder how to store leftovers properly, what to do when rice won’t cook the way we want, or how to make weeknight meals both quick and nourishing.

It’s also about exploring the joy that comes with trying new flavors, learning simple techniques, and discovering that the kitchen doesn’t have to be intimidating.

Every article here is written to feel like a conversation with a friend. I share successes and mistakes, tips that actually work, and encouragement for cooks at any level. Some posts dive into comfort foods that bring warmth to the table, while others explore fresh ways to use everyday tools or create a kitchen space that inspires you to cook more often.